Duru Fine Bulgur for Köfte & Kısır 1 kg – Köftelik Bulgur

Duru's fine bulgur — known in Turkish as köftelik bulgur — is milled from durum wheat grown in the Anatolian plains, then parboiled and stone-ground to the smallest of the standard bulgur grades. The result is a pale golden grain that sits closer to fine semolina than to coarse cracked wheat: it absorbs liquid quickly, binds without flour alone, and keeps a tender bite once set.

Because the grain is so finely ground, it needs no boiling. For köfte or çiğköfte dough, steep it in hot water for 10–15 minutes, drain any excess, then knead directly with your seasoning. For içli köfte (the bulgur-shell version of kibbeh), the soaked grain becomes a pliable, workable dough. For kısır — the spiced Turkish bulgur salad — five minutes in boiling water is enough before you fold in tomato paste, olive oil, parsley, and pomegranate molasses. The same grain works as a light stuffing for peppers or vine leaves, or stirred into hearty winter soups where a coarser grind would stay gritty.

Duru has been producing bulgur in Turkey for decades and is one of the most widely stocked Turkish grain brands in international markets. The 1 kg bag is resealable and sized for home kitchens; for larger households a 5 kg format exists separately. Store in a cool, dry place away from direct light.

• Grade: Extra fine (köftelik / çiğköftelik)
• Base grain: Durum wheat, parboiled and ground
• Net weight: 1 kg
• Allergen: Contains gluten (wheat)
• Diet: Naturally vegan and vegetarian
• Origin: Turkey
• Uses: Köfte, içli köfte / kibbeh, çiğköfte, kısır salad, stuffed peppers, soups
• Preparation: Soak in hot water 10–15 min; no boiling required for most uses